WO2013027729A1 - Composition d'huile/graisse - Google Patents

Composition d'huile/graisse Download PDF

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Publication number
WO2013027729A1
WO2013027729A1 PCT/JP2012/071087 JP2012071087W WO2013027729A1 WO 2013027729 A1 WO2013027729 A1 WO 2013027729A1 JP 2012071087 W JP2012071087 W JP 2012071087W WO 2013027729 A1 WO2013027729 A1 WO 2013027729A1
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WIPO (PCT)
Prior art keywords
oil
mass
diacylglycerol
content
less
Prior art date
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PCT/JP2012/071087
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English (en)
Japanese (ja)
Inventor
里佳 本間
麻生　佳秀
Original Assignee
花王株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 花王株式会社 filed Critical 花王株式会社
Priority to EP12825676.5A priority Critical patent/EP2749174B1/fr
Priority to CN201280040842.9A priority patent/CN103781363B/zh
Priority to US14/240,209 priority patent/US9167828B2/en
Publication of WO2013027729A1 publication Critical patent/WO2013027729A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/003—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/01—Other fatty acid esters, e.g. phosphatides
    • A23D7/011—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
    • A23D9/00—Other edible oils or fats, e.g. shortenings, cooking oils
    • A23D9/007—Other edible oils or fats, e.g. shortenings, cooking oils characterised by ingredients other than fatty acid triglycerides
    • A23D9/013—Other fatty acid esters, e.g. phosphatides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/04—Production of frozen sweets, e.g. ice-cream
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides

Definitions

  • the present invention relates to an oil and fat composition suitable for iced confectionery such as ice cream.
  • fats and oils for frozen desserts, (1) liquid oil typified by soybean oil and rapeseed oil with extremely low melting points considering melting in the freezing temperature range, and (2) SUS type triglyceride characterized by sharp mouth melting near body temperature ( (2) Unsaturated fatty acids in the 1st position, triglycerides consisting of saturated fatty acids in the 3rd position), (3) high lauric acid fats and oils such as palm oil and palm kernel oil, and (4) solid fats typified by palm oil. ing.
  • the liquid oil (1) has difficulty in emulsification stability due to insufficient crystal amount even at low temperatures, and the solid fats (2) to (4) are all in the mouth. Because it is eaten through the throat without melting and containing solid fat, it may feel that the mouth melts poorly. In addition, texture and organization as a frozen dessert are likely to be defective.
  • the present invention provides the following (1) to (4): (1) The content of disaturated diacylglycerol (SS) in diacylglycerol is 20 to 92% by mass, (2) The content of monosaturated monounsaturated diacylglycerol (SU) in diacylglycerol is 60% by mass or less, (3) The content of diunsaturated diacylglycerol (UU) in diacylglycerol is 8 to 80% by mass, (4) The total content of saturated fatty acids having 10, 12, and 14 carbon atoms in the saturated fatty acid constituting diacylglycerol is 20% by mass or more, The present invention provides an oil and fat composition containing 50% by mass or more of diacylglycerol satisfying the above requirement. The present invention also provides an emulsion containing the above oil composition, wherein the mass ratio of oil phase: water phase is 10:90 to 90:10.
  • the present invention relates to providing an oil / fat composition having a high diacylglycerol content, which has excellent emulsion stability and crystallinity and has a good mouthfeel.
  • the present inventors sought oils and fats that can impart excellent performance to frozen desserts, and conducted diligent research focusing on the proportion of diacylglycerol having a specific structure in diacylglycerol. Refrigerate if specific amounts of glycerol, diacylglycerol composed only of unsaturated fatty acids, and diacylglycerol composed of saturated and unsaturated fatty acids are included, and the ratio of specific fatty acids in diacylglycerol is within a certain range It has been found that an oil and fat composition having excellent emulsification stability and crystallinity in the freezing temperature region, having a good mouth-melting feeling in the vicinity of body temperature, and the like, and having performance suitable as a fat for frozen desserts.
  • an oil and fat composition having a high diacylglycerol content which is excellent in emulsification stability and crystallinity in a refrigerated / freezing temperature range, has a good texture and texture, and can be made into a frozen confectionery having an excellent mouth melt feeling. Is obtained.
  • the oil and fat composition of the present invention contains 50% by mass (hereinafter referred to as “%”) or more of diacylglycerol, preferably 55% or more, more preferably 60% or more, still more preferably 65% or more, and 70%.
  • % 50% by mass
  • the upper limit of the diacylglycerol content is preferably 95% or less, more preferably 90% or less, and still more preferably 88% or less.
  • the “oil / fat” includes one or more of triacylglycerol, diacylglycerol, and monoacylglycerol.
  • the diacylglycerol in the present invention satisfies the following (1) to (4).
  • the content of disaturated diacylglycerol (SS) is 20 to 92%
  • the content of monosaturated monounsaturated diacylglycerol (SU) is 60% or less
  • the content of diunsaturated diacylglycerol (UU) is 8 to 80%
  • the total content of saturated fatty acids having 10, 12, and 14 carbon atoms in the saturated fatty acid constituting diacylglycerol is 20% or more.
  • the content of disaturated diacylglycerol (SS) whose constituent fatty acid is composed of two saturated fatty acids is 20 to 92%, preferably 25% or more, more preferably 30% or more, and 85% or less.
  • it is 80% or less, more preferably 75% or less, still more preferably 70% or less, and still more preferably 62% or less.
  • it is preferably 25 to 85%, more preferably 25 to 80%, further 30 to 75%, further 30 to 70%, and further preferably 30 to 62%.
  • texture and texture are preferable from the viewpoint of goodness.
  • Saturated fatty acids having 8 to 22 carbon atoms, more preferably 10 to 14 carbon atoms are preferred.
  • the content of monosaturated monounsaturated diacylglycerol (SU) whose constituent fatty acid is composed of saturated fatty acid and unsaturated fatty acid is 60% or less, preferably 50% or less, more preferably 45% or less, % Or less is more preferable, 35% or less is more preferable, and 33% or less is more preferable.
  • the lower limit of the SU content is preferably 0, more preferably 2% or more, and still more preferably 4% or more and 6% or more. Specifically, 0 to 50%, further 0 to 45%, further 0 to 40%, further 2 to 35%, further 4 to 33%, and more preferably 6 to 33% are preferable.
  • the number of carbon atoms of the unsaturated fatty acid is preferably 14 to 24, more preferably 16 to 22, from the viewpoint of physiological effects.
  • diacylglycerol the content of diunsaturated diacylglycerol (UU) whose constituent fatty acid is composed of two unsaturated fatty acids is 8 to 80%, preferably 10% or more, more preferably 13% or more, 15 % Or more is more preferable, 18% or more is further preferable, 75% or less is preferable, 70% or less is more preferable, 60% or less is further preferable, and 50% or less is still more preferable. Specifically, it is preferably 10 to 80%, further 13 to 80%, further 18 to 80%, further 18 to 75%, further 18 to 70%, further 18 to 60%, and further preferably 18 to 50%.
  • the unsaturated fatty acid is preferably the same as described above.
  • the position of the saturated fatty acid and / or unsaturated fatty acid constituting these diacylglycerols may be either the 1st and 3rd positions or the 1st and 2nd positions of glycerol.
  • the total content of saturated fatty acids having 10, 12 and 14 carbon atoms is 20% or more, but 25% or more, further 30% or more, further 50% or more, further 60%. In addition, it is preferably 65% or more.
  • the upper limit of the total content of saturated fatty acids is preferably 80% or less. Specifically, 20 to 80%, further 25 to 80%, further 30 to 80%, further 50 to 80%, further 60 to 80%, and further 65 to 80% are preferable.
  • the saturated fatty acid in the fatty acid constituting the diacylglycerol preferably has 8 to 22 carbon atoms and more preferably 10 to 14 carbon atoms because of good dissolution in the mouth.
  • the oil and fat composition in the present invention preferably contains triacylglycerol, and the content thereof is 1% or more, 5% or more, 10% or more, 12% or more, 49% or less, 45% or less, 40% or less. 39.5% or less, 35% or less, 30% or less, more preferably 25% or less, more preferably 20% or less, specifically preferably 1 to 49%, more preferably 5 to 45%, From the viewpoint of industrial productivity, 5 to 40%, further 5 to 30%, further 10 to 30%, and further 12 to 25% are preferable.
  • the content of monoacylglycerol in the oil and fat composition is preferably 10% or less, more preferably 0.01 to 8%, and the content of free fatty acid (salt) is 3.5% or less, and further 0.01 It is preferable that the content is 1.5% in terms of flavor and the like.
  • the constituent fatty acids of triacylglycerol and monoacylglycerol are preferably the same as the fatty acids constituting diacylglycerol in view of physiological effects and industrial productivity of fats and oils.
  • the oil and fat composition of the present invention preferably has a solid fat content (Solid Fat Content) of 15 to 65% at 5 ° C., more preferably 25 to 60%, and further 30 to 55% in terms of texture. preferable. Further, it is preferably 8 to 40% at 20 ° C., more preferably 11 to 35%, and further preferably 12 to 30% from the viewpoint of good melting in the mouth.
  • Solid Fat Content Solid Fat Content
  • the oil and fat composition of the present invention includes, for example, a fat and oil containing a high concentration of disaturated diacylglycerol (SS) composed only of saturated fatty acid and a high concentration of diunsaturated diacylglycerol (UU) composed only of unsaturated fatty acid.
  • SS disaturated diacylglycerol
  • UU diunsaturated diacylglycerol
  • the edible fat / oil may be a vegetable fat / oil or an animal fat / oil.
  • Specific raw materials include, for example, soybean oil, rapeseed oil, safflower oil, rice oil, corn oil, sunflower oil, cottonseed oil, olive oil, sesame oil, peanut oil, pearl barley oil, wheat germ oil, perilla oil, linseed oil, Sesame oil, Sacha inch oil, Walnut oil, Kiwi seed oil, Salvia seed oil, Grape seed oil, Macadamia nut oil, Hazelnut oil, pumpkin seed oil, Persimmon oil, Tea seed oil, Borage oil, Palm oil, Palm olein, Palm stearin, and There may be mentioned vegetable oils such as coconut oil, palm kernel oil, cacao butter, monkey fat, shea fat and algae oil; animal oils such as fish oil, lard, beef tallow and butter fat.
  • vegetable oils such as coconut oil, palm kernel oil, cacao butter, monkey fat, shea fat and algae oil
  • animal oils such as fish oil, lard, beef tallow and butter fat.
  • fats and oils such as these transesterified oils, hydrogenated oils, and fractionated oils can be used.
  • hydrogenated oil it is preferable to use completely hardened oil from the viewpoint of reducing the amount of trans-unsaturated fatty acids in all fatty acids constituting the fats and oils.
  • These oils may be used alone or in combination as appropriate.
  • vegetable oil from the point of usability.
  • Oils and fats with high content of diacylglycerol can be obtained by esterification reaction of fatty acids and glycerin, glycerolysis reaction of fats and oils and glycerin, and the like. From the viewpoint of controlling the fatty acid composition, it is preferably obtained by an esterification reaction between a fatty acid derived from raw oil and fat and glycerin.
  • the esterification reaction and / or glycerolysis reaction may be carried out by chemical methods using lipases and the like using chemical catalysts such as alkali metals or alloys thereof, alkali metal or alkaline earth metal oxides, hydroxides or alkoxides having 1 to 3 carbon atoms.
  • Enzymatic methods using enzymes are roughly classified. Of these, it is preferable in terms of flavor and the like that the reaction is performed enzymatically using lipase or the like as a catalyst under mild conditions.
  • the fatty oils and fats used in the esterification reaction and the raw fats and oils used in the glycerolysis reaction can be the fats and oils mentioned in the edible fats and oils.
  • the oil / fat composition of the present invention preferably contains an antioxidant.
  • the content of the antioxidant in the oil / fat composition is preferably 0.005 to 0.5%, more preferably 0.04 to 0.25%, further in terms of flavor, oxidation stability, coloration suppression, and the like. It is preferably 0.08 to 0.2%.
  • Any antioxidant can be used as long as it is usually used for food.
  • use of natural antioxidants such as vitamin E, butylhydroxytoluene (BHT), butylhydroxyanisole (BHA), t-butylhydroquinone (TBHQ), vitamin C or derivatives thereof, phospholipids, rosemary extract, etc. it can.
  • the oil and fat composition of the present invention can be used for an oil-in-water emulsion or a water-in-oil emulsion.
  • components used in a normal emulsion such as an emulsifier, an antioxidant, a stabilizer, a thickener, a gelling agent, and a surfactant can be appropriately blended. .
  • the oil and fat composition of the present invention is solid at normal temperature (20 ° C.) and can be applied to various foods and drinks as edible oil and fat.
  • it has an excellent mouth melting feeling in the mouth, and is excellent for emulsification stability and crystallinity in a refrigerated / freezing temperature range, so that it is suitable for frozen desserts.
  • the frozen dessert is not particularly limited as long as the storage temperature or intake temperature is in the refrigerated or frozen temperature range, and examples thereof include ice cream (ice cream, ice milk, lacto ice), ice dessert (sorbet, shaved ice, etc.), and the like. It is done.
  • the diacylglycerol content in the oil or fat composition is 55% by mass or more, preferably 60% by mass or more, more preferably 65% by mass or more, still more preferably 70% by mass or more, and further preferably 75% by mass or more.
  • the content of disaturated diacylglycerol (SS) consisting of two saturated fatty acids is 25% by mass or more, preferably 30% by mass or more, and 85% by mass or less, preferably ⁇ 1> or ⁇ 2> oil or fat composition of 80% by mass or less, more preferably 75% by mass or less, still more preferably 70% by mass or less, and still more preferably 62% by mass or less.
  • SS disaturated diacylglycerol
  • the content of monosaturated monounsaturated diacylglycerol (SU) in which the constituent fatty acid is composed of a saturated fatty acid and an unsaturated fatty acid in diacylglycerol is 50% by mass or less, preferably 45% by mass or less, more preferably 40% by mass. % Or less, more preferably 35% by mass or less, further preferably 33% by mass or less, and the lower limit thereof may be 0, preferably 2% by mass or more, more preferably 4% by mass or more, and further preferably 6% by mass or more.
  • SU monosaturated monounsaturated diacylglycerol
  • diacylglycerol the content of diunsaturated diacylglycerol (UU) in which the constituent fatty acid is composed of two unsaturated fatty acids is 10% by mass or more, preferably 13% by mass or more, more preferably 15% by mass or more, More preferably, it is 18% by mass or more, and 75% by mass or less, preferably 70% by mass or less, more preferably 60% by mass or less, and still more preferably 50% by mass or less.
  • UU diunsaturated diacylglycerol
  • the total content of saturated fatty acids having 10, 12 and 14 carbon atoms is 25% by mass or more, preferably 30% by mass or more, more preferably 50% by mass or more, and further preferably.
  • the oil and fat composition contains triacylglycerol, and the content thereof is 1% by mass or more, preferably 5% by mass or more, more preferably 10% by mass or more, still more preferably 12% by mass or more, and 49% by mass. % Or less, preferably 45% by weight or less, more preferably 40% by weight or less, more preferably 39.5% by weight or less, still more preferably 35% by weight or less, still more preferably 30% by weight or less, and further preferably 25% by weight.
  • the content of monoacylglycerol in the oil / fat composition is 10% by mass or less, preferably 0.01 to 8% by mass, and the content of free fatty acid (salt) is 3.5% by mass or less, preferably ⁇ 1> to ⁇ 9> oil and fat composition of 0.01 to 1.5% by mass.
  • the fat content of the fat composition is 15 to 65% at 5 ° C., preferably 25 to 60%, more preferably 30 to 55%, and 8 to 40 at 20 ° C. %, Preferably 11 to 35%, more preferably 12 to 30%.
  • ⁇ 1> to ⁇ 10> oil and fat composition Preferably 11 to 35%, more preferably 12 to 30%.
  • an antioxidant is contained, and its content is 0.005 to 0.5% by mass, preferably 0.04 to 0.25% by mass, more preferably 0.08 to 0.2% by mass.
  • An oil / fat composition according to ⁇ 1> to ⁇ 13> which is an edible oil / fat for frozen desserts such as ice cream and ice confectionery.
  • Fatty acid composition of fats and oils Fatty acid methyl esters were prepared according to “Preparation method of fatty acid methyl esters (2.4.1.-1996)” in “Standard fat and oil analysis test method” edited by Japan Oil Chemists' Society. Oil samples were obtained from American Oil Chemists. It was measured by Society Official Method Ce 1f-96 (GLC method).
  • Fats A to H 100 parts by mass of palm oil fatty acid and 20 parts by mass of glycerin were mixed and subjected to esterification reaction with an enzyme to obtain a diacylglycerol (DAG) -containing fat.
  • DAG diacylglycerol
  • acid treatment adding 2% of 10% citric acid aqueous solution
  • washing with water 3 times distilled water
  • activated clay Galleon Earth V2R, Mizusawa Chemical Co., Ltd.
  • deodorization was performed by contacting with water vapor to obtain fats and oils A (DAG 78%).
  • fat B (DAG 78%) was obtained from 100 parts by weight of palm kernel oil fatty acid and 20 parts by weight of glycerin.
  • fat C (DAG 80%) was obtained from 100 parts by weight of palm oil fatty acid and 20 parts by weight of glycerin.
  • fat H (DAG 89%) was obtained from 100 parts by weight of coconut oil fatty acid and 20 parts by weight of glycerin.
  • Oil I 100 parts by mass of soybean extremely hardened oil (Yokoseki Oils and Fats Co., Ltd.) and 40 parts by mass of glycerin were mixed, and a glycerolysis reaction was performed using sodium methylate as a catalyst to obtain DAG-containing oils and fats. Fatty acid and monoacylglycerol were removed from the resulting glycerolysis reaction product by distillation and then treated in the same manner as fat A to obtain fat I (DAG 74%). Table 1 shows analysis values of fats A to I.
  • fat / oil J fat / oil (blend oil (summit oil)) having the composition shown in Table 1 was used.
  • the mixture was further emulsified at 7000 rpm for 10 minutes to obtain an oil-in-water preliminary emulsion.
  • the obtained preliminary emulsion was homogenized with a homogenizer at a temperature of 65 ° C. and a pressure of 4 ⁇ 10 6 Pa, and then subjected to UHT sterilization (Alpha Laval VTIS sterilizer) at 70 ° C.
  • UHT sterilization Alpha Laval VTIS sterilizer
  • the material was rehomogenized at a pressure of 2.5 ⁇ 10 6 Pa.
  • the emulsion after the homogenization treatment was cooled to 8 ° C. to obtain an oil-in-water emulsion.
  • lacto ice having the blending ratio shown in Table 2 (shown in mass% in terms of solid content) is prepared. did.
  • the raw material excluding the fragrance was melted at 85 ° C. to make a uniform mixture, and pre-emulsified using a paddle mixer for 10 minutes. Then, it emulsified on 150 kg / cm ⁇ 2 > conditions using the high voltage
  • the resulting emulsion was sterilized by heating to 85 ° C and immediately cooled to 5 ° C. Aging was carried out at the same temperature for 24 hours to obtain an oil-in-water emulsion.
  • Fragrance was added to the obtained oil-in-water emulsion, and it was frozen with an ice cream freezer (Mitsubishi Electric Corp.) to obtain lacto ice.
  • emulsifier monoglyceride (Excel T-95, Kao Corporation) was used, and as the stabilizer, a thickener (Sunbest AS-1, Saneigen Co., Ltd.) was used.
  • lacto ice was filled in a container and solidified at ⁇ 20 ° C., then 10 g of each person was eaten by a panel of 5 people, and lacto ice was evaluated according to the following criteria, and the average value was used as the score. .
  • the results are shown in Table 3.
  • the oil-in-water emulsion using the oil and fat composition of the present invention was less susceptible to oil separation and superior in emulsion stability compared to the comparative example.
  • the lacto ice of the present invention had a good texture and structure, and was excellent in mouth melt, texture and flavor.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Inorganic Chemistry (AREA)
  • Edible Oils And Fats (AREA)
  • Confectionery (AREA)

Abstract

L'invention concerne une composition d'huile/graisse contenant au moins 50% en masse d'un diacylglycérol satisfaisant les conditions suivantes: (1) la teneur en diacylglycérol disaturé (SS) dudit diacylglycérol est comprise entre 20 et 29% en masse; (2) la teneur en diacylglycérol monosaturé-monoinsaturé (SU) dudit diacylglycérol est d'au plus 60% en masse; (3) la teneur en diacylglycérol diinsaturé (UU) dudit diacylglycérol est comprise entre 8 et 80% en masse; et (4) les acides gras saturés constituant ledit diacylglycérol comprennent un total d'au moins 20% en masse d'acides gras saturés C10, C12 et C14.
PCT/JP2012/071087 2011-08-22 2012-08-21 Composition d'huile/graisse WO2013027729A1 (fr)

Priority Applications (3)

Application Number Priority Date Filing Date Title
EP12825676.5A EP2749174B1 (fr) 2011-08-22 2012-08-21 Composition d'huile/graisse
CN201280040842.9A CN103781363B (zh) 2011-08-22 2012-08-21 油脂组合物
US14/240,209 US9167828B2 (en) 2011-08-22 2012-08-21 Oil/fat composition

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
JP2011-180792 2011-08-22
JP2011180792 2011-08-22

Publications (1)

Publication Number Publication Date
WO2013027729A1 true WO2013027729A1 (fr) 2013-02-28

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US (1) US9167828B2 (fr)
EP (1) EP2749174B1 (fr)
JP (1) JP5925637B2 (fr)
CN (1) CN103781363B (fr)
WO (1) WO2013027729A1 (fr)

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JP6002383B2 (ja) 2011-10-12 2016-10-05 花王株式会社 油脂組成物
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EP2749174A4 (fr) 2015-03-04
US9167828B2 (en) 2015-10-27
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